This one's a cidery twist on white sangria, with a sparkling semidry cider and fruit infused with ice cider to add tons of rich fruit flavor. Feel free to substitute whatever local fruit is in season.
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This take on the timeless brunch cocktail substitutes extra-dry cider for the traditional champagne. The spice from a splash of ginger liqueur adds depth to the cocktail without weighing it down.
Lillet of the Valley is a variation of the Col du Sabion, a drink we first encountered at the Manhattan Cocktail Classic. The lightness of cider combined with the tart and earthy citrus flavors make this drink an excellent companion while watching the sunset from your rooftop.
The Uncle Buck was inspired by the fantastic Hudson Buck cocktail served at Brooklyn's The Vanderbuilt. While the quantities vary slightly, the main difference in the Uncle Buck is the inclusion of sparkling cider, which adds a lightness to the cocktail and a slight effervescence to help refresh the palate.
The Young Buck combines semi-dry sparking cider and ginger beer for a cocktail that is full of flavor but light in alcohol.
Rum's spice and oak character partner perfectly with cider's tart fruitiness in this colonial-era cocktail.
The Leaf Peeper celebrates Vermont, bringing together the appley sweetness of ice cider with the buttery caramel notes of Vermont Gold vodka, which is made from maple sap. Maple syrup and a pour of hard cider balances the flavor. This cocktail, which works equally well as an aperitif or an after dinner drink, is basic in execution but complex in flavor.
The Snakebite is a simple cocktail of equal parts lager and hard cider. The result is a refreshing combination of tart apple notes from the cider with malty grain character from the lager. The cocktail is so drinkable that bars sometimes refuse to serve it since it tends to lead to rapid intoxication.